Volatile halocarbons in butter: Elevated tetrachloroethylene levels in samples obtained in close proximity to dry-cleaning establishments
Author:
Publisher
Springer Science and Business Media LLC
Subject
Health, Toxicology and Mutagenesis,Pollution,Toxicology,General Medicine
Link
http://link.springer.com/content/pdf/10.1007/BF01688895.pdf
Reference6 articles.
1. Entz R, Diachenko G (1988) Residues of volatile halocarbons in margarines. Food Addit Contam 5: 267–276
2. Entz R, Hollifield H (1982) Headspace gas chromatographic analysis of foods for volatile halocarbons. J Agric Food Chem 30: 84–88
3. Jelinek C (1981) Occurrence and methods of control of chemical contaminants in foods. Environ Health Perspect 39: 143–151
4. Kolb B, Pospisil P, Auer M (1984) Quantitative headspace analysis of solid samples; a classification of various sample types. Chromatographia 19: 113–122
5. Uhler AD, Miller LJ (1988) Multiple headspace extraction gas chromatography for the determination of volatile halocarbon compounds in butter. J Agric Food Chem 36: 772–775
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